| 酶解谷朊粉的研究进展 |
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| 引用本文： | 吴爽,朱科学,周惠明. 酶解谷朊粉的研究进展[J]. 粮食与食品工业, 2012, 19(2): 39-41,44 |
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| 作者姓名： | 吴爽 朱科学 周惠明 |
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| 作者单位： | 江南大学食品学院,无锡,214122 |
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| 摘 要： | 综述了近几年来酶解谷朊粉各方面的研究进展。通过酶法将谷朊粉改性,可以拓宽谷朊粉的应用领域,提高产品的附加值。
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| 关 键 词： | 谷朊粉 酶解物 研究进展 |
Research progress on the hydrolysis of wheat gluten |
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| Wu Shuang,Zhu Kexue,Zhou Huiming. Research progress on the hydrolysis of wheat gluten[J]. Cereal and Food Industry, 2012, 19(2): 39-41,44 |
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| Authors: | Wu Shuang Zhu Kexue Zhou Huiming |
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| Affiliation: | School of Food Science and Technology,Jiangnan University(Wuxi 214122) |
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| Abstract: | Development of investigation on wheat gluten was summarized.By enzymatic modification,its application areas can be expanded and the addtional value of products can be improved. |
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| Keywords: | wheat gluten zymolyte research progress |
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